Ingredients
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¼ cup Canola Oil
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⅓ cup organic dark Brown Sugar
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½ cup crushed Pineapple
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½ cup finely shredded Carrots
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1 heaping teaspoon finely grated Orange Zest
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½ cup golden Raisins
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1⅓ cups whole Wheat Pastry Flour
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1½ teaspoons Baking Powder
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½ teaspoon Baking Soda
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1 teaspoon ground Ginger
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½ teaspoon ground Cinnamon
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½ teaspoon Salt
Directions
Bring some happy-fun-time-pineapple-carrot joy to your dismal-gray-sad morning with these muffins and slay breakfast sadness with each fruity bite. They really are like a burst of sunshine, only better because they freeze great and are much easier to shove into your face hole than sunlight. Like many of these recipes we’ve updated them to contain less sugar and let the fruity goodness of the ingredients shine through.
Steps
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1
Done
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Preheat the oven to 350°F and lightly spray a 12-cup muffin tin with nonstick cooking spray or line with paper liners. |
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2
Done
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In a large bowl, whisk together the yogurt, milk, and ground flaxseeds. Whisk in the oil and brown sugar. |
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3
Done
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Squeeze the crushed pineapple to remove as much excess juice as possible and add the pineapple to the bowl. Add the carrot, orange zest, and raisins, and mix thoroughly. Sift in the flour, baking powder, baking soda, ginger, cinnamon, and salt. Stir only just enough to moisten the dry ingredients. |
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4
Done
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Scoop into the prepared muffin tin, filling to the top of each cup or a little bit above (the batter is chunky and these muffins don’t rise very much). Bake for 24 to 26 minutes, or until a toothpick or a thin, sharp knife inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes in the tin before transferring the muffins to a wire cooling rack. |
